Tomato and zucchini vegetables with feta

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3.3 7
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 3 medium zucchini
  • 500 g small tomatoes
  • 1 big onion
  • 2 Garlic cloves
  • 7-10 Tbsp fresh or dried rosemary
  • 7-10 Tbsp or oregano
  • 3-4 Tbsp Olive oil
  • 7-10 Tbsp salt, black pepper
  • 1 TEASPOON Vegetable broth
  • 150 g Feta or sheep's cheese
  • 100 g Gouda cheese

Directions

  1. 1

    Clean, wash and slice the zucchini. Wash and quarter the tomatoes. Peel onion and garlic. Cut the onion into thin slices and finely dice the garlic. Wash and chop rosemary

  2. 2

    Heat the oil in a large frying pan. Fry the zucchini in it in portions for about 5 minutes. Fry onion, garlic and tomatoes last. Put everything back into the pan. Season with salt and pepper. Add approx. 1/8 l water, stir in broth and bring to the boil

  3. 3

    Coarsely crumble feta cheese, coarsely grate Gouda. Sprinkle the whole cheese over the vegetables. Cover and stew for about 5 minutes until the cheese has melted a little. Serve with brown rice or flatbread

  4. 4

    Instead of fresh tomatoes and water you can

  5. 5

    also a small tin of peeled tomatoes complete with

  6. 6

    Add juice to the zucchini

Nutrition Facts

KCAL
320 kcal
CARBS
9 g
FATS
22 g
PROTEINS
19 g

Categories & Tags

Main Dishes